The Green Sauce: Tomatillo Avocado Salsa
- 6 - 8 tomatillos peeled, washed and roughly chopped
- 2 - 3 serrano peppers or jalapeño peppers, roughly chopped (removing seeds is optional for a milder salsa)
- 1/4 white onion chopped
- 2 avocados or 1 large avocado if you don't want your sauce too creamy
- handful cilantro washed (I like a lot of cilantro for this recipe)
- 1 large lime juiced
- salt to taste
- garlic optional
If there was one salsa that I could eat directly from a straw, this would be it (lol)! It is truly addicting. My mom would make this salsa whenever she prepared shredded beef taquitos. When I got married and moved away, this was one of the first salsas, besides pico de gallo, that I had already mastered. I made it for every party, dinner, you name it. My Anglo friends nicknamed it "The Green Sauce" because they could never remember how to pronounce tomatillos. So to this day, I call it the green sauce.
This recipe yields about 4 cups if using 2 avocados.
For a taquería-style avocado salsa, poach the tomatillos, chiles and onions until soft. Let cool, then blend as directed with remaining fresh ingredients.